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Sausage Broccoli Bread Recipe
Sausage Broccoli Bread Recipe photo by Taste of Home

Sausage Broccoli Bread Recipe

Read Reviews (2)
4.5 2
Publisher Photo
"My husband is in the Air Force, so we move often," relates Kelly Praska of Bellevue, Nebraska. "This lifestyle lets me make friends - and share wonderful recipes like this one - with people from all over the United States."
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
MAKES: 16-20 servings

Ingredients

  • 2 loaves (1 pound each) frozen bread dough
  • 1 pound bulk pork sausage
  • 2-1/2 cups chopped fresh broccoli
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 large onion, chopped
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 egg, beaten

Nutritional Facts

1 serving (1 piece) equals 167 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 365 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.

Directions

  1. Thaw dough and let rise according to package directions. Meanwhile, in a skillet over medium heat, cook sausage until no longer pink. Remove sausage with a slotted spoon and set aside. In the drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool.
  2. On a lightly floured surface, roll each loaf of dough into a 12-in. x 10-in. rectangle. Spread sausage lengthwise down the center third of each rectangle. Top with broccoli mixture and cheese. Fold the short sides in 1 in.; pinch to seal. Fold long sides over filling; pinch to seal.
  3. Place seam side down on a greased baking sheet. Brush egg over top and sides of each loaf. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 loaves.
Originally published as Sausage Broccoli Bread in Quick Cooking November/December 1999, p46

Nutritional Facts

1 serving (1 piece) equals 167 calories, 9 g fat (4 g saturated fat), 29 mg cholesterol, 365 mg sodium, 15 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Sausage Broccoli Bread(2)

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   (2)
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MY REVIEW
Reviewed Feb. 6, 2012

Served this for a superbowl snack and my friends loved it. They went back for seconds.

MY REVIEW
Reviewed Nov. 9, 2009

I have probably made this bread a hundred times since I first received the magazine in the mail 10 years ago. It is wonderful exactly as is but I have always used my own homemade bread dough. I am a real DIY-er and don't by premade foods that I can make myself. That said this is one of my families favorites. Its a wonderful starter recipe too. If you like to play with your food like I do try this out you won't be dissappointed. Sometimes I roll it up like you would a cinnamon roll-still cooking in like a loaf, that way all the filling doesn't fall out. This makes it a lot easier to eat on the run. Or make individual sizes to suit everyones tastes. *****freezes well*****

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